Banana Chiffon Cake

• 2 1/4 c. sifted cake flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. salad oil
• 5 medium size egg yolks, unbeaten
• 1 c. mashed ripe bananas
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. cream of tartar
• 1 c. egg whites (7 or 8)

1. Sift together flour, sugar, baking powder and salt into mixing bowl.
2. Make a well in dry ingredients and add in order: oil, egg yolks, banana and lemon juice.
3. Beat until smooth.
4. Add cream of tartar to whites.
5. Beat egg whites to very stiff peaks.
6. Do not underbeat.
7. Gradually and gently fold banana mixture into egg whites, just until blended.
8. Do not stir.
9. Pour into ungreased 10-inch tube pan, 4-inches deep.
10. Bake at 325u0b0 for 1 hour and 5 minutes.

cake flour, sugar, baking powder, salt, salad oil, egg yolks, mashed ripe bananas, lemon juice, cream of tartar, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942233 (may not work)